Peanut Butter Fudge (two ways)

I discovered this recipe about 30 years ago. The first time I made it, I, and everyone else that got to enjoy it that Christmas..almost thought we had died and gone to peanut butter heaven. It’s so rich and creamy…but let me tell you…you REALLY do want to cut this up into fairly small pieces…it’s as rich as any treat gets. It isn’t for the dieter…for sure. It’s creamy…and just absolutely melts in your mouth.

This year, as y’all know…my hubby lives in Montana. I decided I would send him some of this yummy stuff for Valentine’s Day. But, I also had a thought…(hush…I do get one now and then!) Why not add chocolate? Reese’s has been doing it for years…very sucessfully! So…I grabbed a little jar of Nutella…I figured it was the safe bet…going through the mail and all…but you could melt some milk chocolate and spread on top too! Oh My Goodness…because these aren’t fattening enough. I think I gained 20 pounds cooking it.

Before I tell y’all how to do this…I have to say. I was nearly out of sugar when I started this…so I had to ad a little bit of brown sugar to the mix…so this batch..didn’t turn out quite as creamy as it usually does…and I think it was because of that….but it’s every bit as tasty!

Peanut Butter Fudge

2 Cups sugar

2/3 Cup milk

2 Tablespoons corn syrup

Dash of salt

2 Tablespoons butter or margarine

1 teaspoon vanilla

1/3 Cup peanut butter

Line the bottom and sides of a 9x5x3 loaf pan with tin foil

Heat sugar, milk, corn syrup and salt in a 2 quart sauce pan over medium heat, stirring constantly until sugar is dissolved. Continue to cook, stirring occasionally, until candy thermometer registers 234 degrees. (Or until a small amount of mixture dropped in ice cold water forms a soft ball, that flattens when removed).

Remove from heat, and add butter. Cool mixture to 120 degrees, without stirring. (Bottom of the pan will be lukewarm)

Add vanilla and peanut butter. Beat vigorously and constantly with a wooden spoon, until mixture begins to thicken. (about a minute)

Working quickly, spread mixture into pan. Cool until firm and lift from the pan. Cut into 1″ squares. Makes approximately 32 squares.

I love putting several into cupcake liners…and giving them out like this.

Peanut butter Fudge served on a cake plate is always a nice idea too….so pretty..

Optional:

You can add chocolate chips, nutella, melted milk chocolate, or even nuts to the mix for a variation.

You could probably serve this to me…on a rock, and I’d eat it! lol

I’m pretty sure…if you make peanut butter fudge for Valentines Day…it’s gonna be a hit…no matter how you serve it!